Ginger Pumpkin Bread

By Guccigirl

Ingredients

• 20 20 minutes
• 2 40 hours 40 minutes
• Ingredients
• 12 12
• 12 12 1/2 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
• 2 1/2 2 1/2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 2 2 teaspoons baking powder
• 2 2 2 teaspoons ground ginger
• 1 1 1 teaspoon salt
• 1 1 1 cup granulated sugar
• 1 1 1 cup packed light-brown sugar
• 1 1 3/4 can (15 ounces) pumpkin puree (1 3/4 cups)
• 3 3 3 large eggs
• Sugar Glaze, (optional)

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.